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    Baked Scallops with Brie

    Here's another dish I picked up while waiting tables at Zimorino's. I didn't actually start cooking it till recently. It's really more of an appetizer, but I usually have several portions and call it a meal.

    I prefer to have some garlic bread on hand to dip in the juice, but you you could just eat it all up with a spoon. It's yummy. Unless you don't like fish. In which case you're missing out. Fish are good and good for you. "But they taste fishy!" Ummm... Yes. They do.

    Serves 3-4 as an appetizer. Not really a meal. Also - This is just a recipe. It won't make you a good cook. Don't blame me if you overcook the scallops, add too much wine, or forget them in the oven and set off the smoke alarm.

    • 1/4 pound small scallops
    • some brie
    • white wine (I prefer sweet)
    • some fresh ground pepper and salt
    • 1 Tsp olive oil
    • 3 garlic cloves
    • some dried leaf thyme
     

    1. Heat the oven to 450. You'll need several small oven proof serving bowls, or some largish ramekins. I use some shallow Pyrex dishes I got at Ralph's (after searching for weeks at cooking stores). You want the scallops to be one or two deep.

    2. Place the scallops in a mixing bowl and press the garlic over it. Add a quick grinding of pepper and some salt. Add a small (small!!!) pinch of thyme. Mix the whole thing together and then add the olive oil. Mix again.

    3. Put the scallops in the the baking dishes. Pour in just enough wine to come half way up the scallops. This isn't very much. Don't put in to much!

    4. Place 1/4 inch think slices of brie on top of the scallops so that it is about half covered. Don't cover it all the way. It's scallops with brie, not brie with scallops. Place these in the oven for 12-15 minutes.

    5. And your done. Wasn't that easy? I serve it right in the baking dishes, but make sure everyone knows they're rather hot. Have ice ready for when they touch them anyway.

    Any comments? Let me know and I'll include them below.



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